Ingredients
Scale
- 2 lbs (907 g) boneless, skinless chicken breasts (or thighs), cut into 1.25-inch (3 cm) cubes
- 2 tablespoons (16 g) all-purpose flour
- 1.5 teaspoons (9 g) coarse Diamond Crystal kosher salt
- 1 teaspoon (4 g) freshly cracked black pepper
- 1 teaspoon (2.5 g) sweet smoked paprika
- 1 teaspoon (3 g) onion powder
- 2 tablespoons (30 ml) avocado oil or olive oil, divided
- 4 tablespoons (56 g) unsalted butter, cubed and divided
- 6 cloves fresh garlic (24 g), finely minced
- 1.5 teaspoons fresh thyme leaves
- 1/2 cup (120 ml) low-sodium chicken bone broth
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
Instructions
- Pat the 2 lbs (907 g) boneless, skinless chicken breasts dry with paper towels and cut into uniform 1.25-inch (3 cm) cubes. In a large bowl, toss the chicken with 2 tablespoons (16 g) all-purpose flour, 1.5 teaspoons (9 g) kosher salt, 1 teaspoon (4 g) black pepper, 1 teaspoon (2.5 g) smoked paprika, and 1 teaspoon onion powder.
- Heat 1 tablespoon (15 ml) avocado oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Arrange half of the chicken cubes in an uncrowded single layer and sear undisturbed for 2.5 to 3 minutes until golden-brown underneath. Flip and sear 2 minutes more, then transfer to a warm plate.
- Add the remaining 1 tablespoon (15 ml) avocado oil and sear the second batch of chicken cubes for 2.5 to 3 minutes on the first side and 2 minutes on the second side. Transfer to the plate.
- Lower the heat to medium-low and melt 3 tablespoons (42 g) unsalted butter in the skillet. Add 6 cloves (24 g) minced garlic and 1.5 teaspoons fresh thyme leaves, stirring constantly for 60 seconds until fragrant.
- Pour in 1/2 cup (120 ml) chicken bone broth and 1 tablespoon (15 ml) fresh lemon juice, scraping up all browned pan fond. Simmer for 90 seconds until glossy and slightly thickened.
- Return all seared chicken bites and their juices to the skillet along with the remaining 1 tablespoon (14 g) cold butter and 2 tablespoons (8 g) chopped parsley. Toss for 60 seconds until coated in the garlic butter gravy and 165°F (74°C) in the center.
Notes
Two-Batch Sear Rule: Always sear 2 lbs of cubed chicken in two separate batches in a 12-inch skillet so the pieces brown instead of steaming. Make-Ahead Tip: Store leftovers with the pan gravy in an airtight container in the fridge for up to 4 days.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Homestyle
Nutrition
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 590 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 49 g